This yummy dish is called Tartouillat, (pronounced tart-o-ya) is from the Burgundy region of France and is typically made with cherries and brandy.
Apples and pears are in full season, so I created this dish to capitalize on their fantastic flavor for my French 2-Day cooking class a few weeks ago. Many of the class participants voted this dish among their favorites. The best news; it’s simple and practically fool proof to prepare.
It’s mostly fruit so nice for breakfast or for dessert with ice cream or even a drizzle of caramel sauce!
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The day begins with me demonstrating Pain Chocolat, as much fun to watch as it is to eat…who am I kidding? I crave these puffy morsels so I am EXCITED!!
We’ll be exploring Bistronomy a Parisian phenomenon and nothing is a better example than this gorgeous Beet and Goat Cheese Salad originally from the Ritz in Paris. To register email firstname.lastname@example.org OR CLICK HERE
Tartouillat with Apples and Pears
4 Granny Smith apples peeled, cored and sliced into thin wedges
2 Bosc or Bartlett pears peeled, cored and cut into thin wedges
4 tablespoons butter
1 cup flour
2/3 cup sugar
2 ½ cups milk
½ teaspoon salt
1 tablespoon apple brandy
Preheat oven to 350 degrees. In a large chef pan, cook apples in butter until they become soft. Add pears to the pan and remove from heat. Grease an 8 x 11 glass baking dish, pour the fruit into the bottom of the dish. Beat the eggs with the sugar until it is pale and fluffy, add flour and salt and mix just until combined. Add milk and brandy and whisk until there are no lumps. Pour milk mixture over the fruit and bake for 38-45 minutes until top is beginning to brown and springs to the touch.
For the best results eat it the day you prepare it, it can hold over night but is not as good the next day.